Converting Pot Roast From Slow Cooker to the Instant Pot® See how Maggie applied this lesson in converting our New England Pot Roast recipe to the Instant Pot. On the other hand, the speedy Instant Pot® doesn’t allow enough time for bulky roasts to completely break down, so it’s necessary to cut them into chunks. However, our testing revealed chicken breasts just can’t stand the pressure, ending up dry and overcooked. For example, the small size and lean nature of chicken means it cooks quickly, which makes it an excellent protein to cook in the Instant Pot®. The Lesson: Hearty chili is a balancing act: don’t burn the beans (add more liquid) or overfill the insert (cut down on meat).Ĭook time is quicker in an Instant Pot®, which means the cut of meat matters. Using 90 percent lean ground beef allowed her to skip removing the hot insert to drain the fat. Before putting the pot under pressure, she upped the flavor by browning the beef using the sauté function. To avoid overfilling the insert, she reduced the amount of ground beef from 2 pounds to 1 pound.This was in addition to the tomatoes and tomato sauce called for in the original recipe. To make sure the beans didn’t stick to the bottom of the insert and burn, Maggie added ¾ cup water.Converting Chili From Slow Cooker to Instant Pot® One recipe where it was really important to add liquid was our Family-Favorite Chili-here’s how Maggie pulled it off. Without enough liquid, the food will stick to the bottom of the insert and burn. This is because the Instant Pot® cooks food with the steam that’s created when the sealed pot reaches pressure-a temperature above boiling-and the liquid evaporates into steam.

Most Instant Pot® recipes will require more liquid than slow cooker recipes.

Crock pot temperature conversion